GBB Certification forBig Chef

ID # 26
Designate your office as a smoke-free working environment, with outside smoking areas 25ft away from building entries.
ID # 29
Display the Environmental Compliance Poster (included in your Welcome package) in a visible location where your employees will be reminded of environmental laws and activities to green your business.
ID # 30
Set computers to enter system standby or hibernate after 30 minutes of inactivity. Set monitors to enter sleep mode after 5 to 20 minutes of inactivity.
ID # 31
Purchase paper towels and toilet paper made from 35-100% post-consumer recycled materials.
ID # 32
Print and copy double-sided when possible, to significantly reduce paper use and waste.
ID # 33
Eliminate paper, styrofoam, or plastic cups, plates and utensils in the kitchen area. Use mugs, dishes, and silverware instead.
ID # 34
Create and adopt a corporate environmental sustainability vision statement.
ID # 35
Test irrigation system to ensure proper orientation and water schedule. Ensure all spray heads are functioning and not spraying onto hardscape.
ID # 37
Inform your customers about your business' efforts to become environmentally friendly and follow green practices.
ID # 38
Conduct a kick-off meeting to review the GBB Assessment results and recommended initiatives. Watch your GBB Welcome Video.
ID # 39
Put together an office Green Team which will serve as the initial supporters of greening your business as well as enlisting and informing all employees of key activities.
ID # 41
Purchase products and services from green-certified or Green Business Bureau vendors.
ID # 42
Properly dispose of batteries, paint and chemicals, lightbulbs, and electronics.
ID # 43
Install an ENERGY STAR programmable thermostat to automate your HVAC or A/C system.
ID # 44
Recycle or sell your used toner cartridges.
ID # 45
Use a green web hosting service for your business' website. This is typically available at the same price and is completely carbon neutral.
ID # 46
Purchase recycled or remanufactured toner cartridges to realize significant cost savings.
ID # 47
Reuse paper waste and have a scratch paper bin which people can use the back of unused printouts for drafts, scratch paper or internal memos, etc.
ID # 48
Implement a policy to purchase used or recycled office equipment and furniture.
ID # 49
Include "Please Consider the Environment" footer in all of your email signatures.
ID # 50
Choose re-used, recycled, or FSC certified boxes and bags for retail use or shipping.
ID # 51
Update the contact information on your company’s mailing lists regularly, to reduce wasted correspondence.
ID # 52
Reduce junk mail by removing your business' name from national direct marketing databases.
ID # 54
Complete the GBB Assessment to determine your current level of green activities, and get credit for things you are already doing.
ID # 55
Purchase copy paper, folders, and other office paper products made from 30-100% post-consumer recycled materials.
ID # 56
Replace regular light bulbs with Compact Fluorescent Light bulbs (CFL), that last longer and save energy.
ID # 57
Purchase ENERGY STAR qualified electronic equipment, globally recognized as the most energy efficient equipment available in the market.
ID # 59
Eliminate envelopes from marketing materials – use fold and mail when possible.
ID # 60
Sign up to pay your bills online and receive invoices and receipts electronically.
ID # 62
Use floormat/dirt-collection systems at doorways facing the outside space.
ID # 63
Install water flow-rate controls (aerators) on faucets to reduce water waste.
ID # 64
Use environmentally-friendly cleaning chemicals for daily use such as a non-toxic multipurpose cleaner or glass cleaner.
ID # 65
Enroll in a waste exchange program where your waste can become another company's resource.
ID # 67
Encourage employee carpools, public transportation, or bicycling as a means of transportation. Post schedules and route maps throughout office.
ID # 68
Install light switch occupancy sensors in proper locations to automatically turn off lighting when no one is present.
ID # 69
Donate a portion of your profits to an environmental cause.
ID # 70
Install a filtered water tap at your sink or a water cooler for drinking water, instead of purchasing bottled water, to save money and reduce waste.
ID # 71
Establish a paper recycling program. Paper includes newspaper, office paper, direct mail, white and colored paper, cardboard, envelopes, magazines, and catalogs.
ID # 72
Purchase or lease copiers and printers that have a duplexing (two-sided copying and printing) function.
ID # 73
Choose re-usable cleaning products like sponges instead of paper towels.
ID # 75
Expand your recycling program to also include: glass, plastic, and aluminum.
ID # 76
"Tune-up" your HVAC or A/C system with an annual maintenance contract, ensuring use of non-ozone depleting refrigerants.
ID # 77
Purchase trash bins and liners made from 35-100% post-consumer recycled materials.
ID # 80
Install a smart irrigation controller that uses weather data to irrigate appropriately.
ID # 81
Install sensor controls that turn off faucets automatically (motion sensors).
ID # 82
Choose a pest control service that minimizes use of toxic pesticides to minimize negative health effects on building occupants.
ID # 87
Change your HVAC or A/C filters every month or as required by the filter and HVAC or A/C manufacturer.
ID # 88
Examine entire supply chain, including overseas suppliers.
ID # 89
Eliminate unnecessary paper forms; instead use electronic forms when possible.
ID # 90
Send and receive faxes directly to your computer. If not possible, eliminate fax cover sheets (use post-its on first page).
ID # 93
Establish a paperless billing program for your customers and encourage use by creating incentives.
ID # 95
Plant native, region-friendly plants to minimize the impact on the local habitat and to limit the amount of irrigation water needed.
ID # 96
Complete a solid-waste assessment to help identify and quantify the items in your business' waste stream.
ID # 97
Use rechargeable batteries, instead of disposable alkaline batteries.
ID # 110
Use 34% biobased content laundry cleaners (general purpose)
ID # 239
Use bio-based plastic bags that are fully compostable or light-biodegradable.
ID # 142
Use sensor-activated vending machines and place machines in shaded areas.
ID # 143
Use at least 25% certified organic, fair trade, sustainably harvested, locally grown or other responsibly sourced food products and beverages.
ID # 144
Ensure at least 50% of seafood offered is sustainable seafood.
ID # 145
Compost all organics including food and yard discards, soiled paper products, and compostable food containers.
ID # 146
Keep at least 50% of discarded materials out of the garbage/landfills.
ID # 147
Use an energy efficient and water conserving dishwasher from ENERGY STAR
ID # 150
Install plastic strip curtains on walk-in refrigerator/freezer doors.
ID # 151
Only serve water upon request.
ID # 152
Use papers bags made from 40% postconsumer material instead of plastic bags.
ID # 153
Use refillable condiment bottles and other item containers, and refill with items purchased in bulk, instead of portion-controlled packets.
ID # 154
Minimize product packaging from your vendors.
ID # 155
Install high-speed air hand dryers in restrooms.
ID # 156
Use cloth instead of paper napkins and table covers.
ID # 157
Develop written policies to monitor continuous flow fixtures to conserve water.
ID # 158
Arrange for a single delivery of several items from your vendors.
ID # 159
Assign a person to monitor your water and energy bills for sudden rises in consumption.
ID # 161
Centralize employee schedules and other announcements in a single location instead of printing paper copies.
ID # 162
Offer an incentive to customers who bring ther own coffee mugs, to-go dishes, or bags.
ID # 163
Post daily specials on a chalkboard or dry-erase board, rather than printing daily specials on new sheets of paper every day.
ID # 164
Use open door buzzers on walk-in refrigerator/freezer doors
ID # 165
Set your refrigerator temperature between 37 and 40 degrees Farenheit and your freezer at about 5 degrees Farenheit.
ID # 166
Install a grease trap and make sure all grease producing fixtures flow through the grease trap.
ID # 167
Place an outdoor ashtray or cigarette butt can in a convenient space for smokers.
ID # 168
Develop a written policy that dishwashers should only be used when fully loaded.
ID # 169
Ensure that garbage, recycling and compost containers are covered and kept away from storm drains.
ID # 240
Implement a self-composting process for organic food and use the compost in your own garden, give it to be used in neighborhood gardens, or sell it to farmers.
ID # 241
Upcycle waste that can't be easily recycled.
ID # 245
Reduce the use of cardboard by minimizing it in your packaging and only using vendors that do the same in the supplies that they deliver to you.
ID # 247
If using paper menus, use paper made of recycled content.
ID # 248
Recycle frying oil - give it or sell it to local biodiesel makers.
ID # 251
Have your dishwashing machine inspected for water leaks and have it calibrated by a service technician for optimum settings. If/when you replace your unit, be sure to have it disposed of and/or recycled properly.

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Big Chef has completed the following initiatives: